Purely PMS Brownie Bites

These brownies are not “healthy” per se, but what I call an “upgrade”. Made with raw cacao powder, coconut sugar (which is still sugar, but a more natural, upgraded version), natural almond butter and zero flour, they are safe for those with celiac disease and gluten intolerance. Oh and by the way…I topped them with raw cacao nibs and little pieces of cooked bacon from Applegate Organics, which is free of preservatives, hormones, antibiotics, nitrites, and nitrates.

If you are feeling a little hormonal and ready to bake up a batch of crappy boxed brownies, do yourself a favor and try this recipe. It covers all PMS-related cravings wrapped up into one: sweet, salty, chewy, and chocolaty.

Once cool, slice the brownies into 24 bite-size pieces and store in a sealed container in the refrigerator. One little square, eaten in pure presence, is all it takes to satisfy even the bitchiest PMS craving.?

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Purely PMS Brownie Bites
Feeling a little hormonal and ready to bake up a batch of crappy boxed brownies? Do yourself a favor and try this recipe. It covers all PMS-related cravings wrapped up into one: sweet, salty, chewy, and chocolaty. 0 Earthfoods per serving.
Prep Time 10 minutes
Cook Time 18-20 minutes
Servings
servings
Ingredients
  • 2 slices Applegate Organics Sunday Bacon
  • 1/3 cup raw cacao powder Navitas brand
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. Sea salt
  • 1 large organic, free-range egg
  • 1 large organic free-range egg yolk
  • 2/3 cup organic, unrefined coconut sugar
  • 1 cup almond butter the drippy kind; only ingredient should be almonds (salt is OK too)
  • 1 tsp. bacon fat from cooking bacon
  • 2 tbsp. unrefined coconut oil
  • 2 tsp. pure vanilla extract
  • 1/3 cup dark chocolate chips Equal Exchange or Enjoy Life (dairy-free)
  • 2 ounces dark chocolate, chopped Endangered Species 88% Cacao bar
  • 3 tbsp. cacao nibs Navitas brand
Prep Time 10 minutes
Cook Time 18-20 minutes
Servings
servings
Ingredients
  • 2 slices Applegate Organics Sunday Bacon
  • 1/3 cup raw cacao powder Navitas brand
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. Sea salt
  • 1 large organic, free-range egg
  • 1 large organic free-range egg yolk
  • 2/3 cup organic, unrefined coconut sugar
  • 1 cup almond butter the drippy kind; only ingredient should be almonds (salt is OK too)
  • 1 tsp. bacon fat from cooking bacon
  • 2 tbsp. unrefined coconut oil
  • 2 tsp. pure vanilla extract
  • 1/3 cup dark chocolate chips Equal Exchange or Enjoy Life (dairy-free)
  • 2 ounces dark chocolate, chopped Endangered Species 88% Cacao bar
  • 3 tbsp. cacao nibs Navitas brand
Instructions
  1. Preheat oven to 350℉. Line an 8x8 pan with parchment and grease with butter or coconut oil.
  2. Heat a nonstick skillet to medium high heat. Cook the bacon until crispy. Reserve one teaspoon of the bacon fat for the brownies. Set aside. Set the bacon on paper towels to drain.
  3. In a medium bowl, whisk together the cacao powder through salt until combined. Set aside. In another medium bowl, whisk together the eggs and coconut sugar until combined. Add the almond butter, bacon fat, coconut oil, and vanilla and whisk until combined.
  4. Add the dry ingredients to the wet and mix until combined. Fold in the chocolate chips. Add batter to pan and smooth out with a rubber spatula. Chop bacon into small pieces, sprinkle on top, and bake for 18-20 minutes or until center is set and edges are golden.
  5. Melt chocolate in a microwave safe bowl in 30 second increments until melted (about 60-90 seconds). Drizzle on brownies and top with cacao nibs. Set aside until completely cooled. Cut into 24 bite-size pieces and store in a covered container in refrigerator.
Recipe Notes

Nutrition Facts per servingCalories: 130Total Fat: 10 g; Saturated Fat: 3 g; Sodium: 40 mg; Potassium: 0 mg; Total Carbohydrate: 11 g; Dietary fiber: 2 g; Net Carbohydrates: 9 grams; Sugar: 8 g (7 grams added sugar); Protein: 3 g

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Chill-the-Hell-Out Fudge

October 3rd, 2018 | no comments

This fudge is the bomb! It’s filled with chocolaty goodness from raw cacao powder (i.e. REAL chocolate) and sweetened with pitted dates. And—as the name so eloquently conveys—it helps your body chill out, while leaving you with energy and vitality! Two adaptogenic herbs in this recipe, ashwagandha and maca, are responsible for these benefits. Adaptogens are simply plant-based substances that help your body adapt to stress…even the stress that’s cooking without your awareness. 

Give this no-bake recipe a try this weekend! Slice it into squares, refrigerate in a sealed container, and enjoy a piece every day. I topped mine off with a variety of fun “sprinkles”: bee pollen, hemp hearts, goji berries, and cacao nibs. 

This amazing recipe originated from www.wholeheartedeats.com. Thank you for your brilliance Sophie!

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Chill-the-Hell-Out Fudge
As the name so eloquently conveys, this fudge helps your body chill out, while leaving you with energy and vitality! Two adaptogenic herbs in this recipe, ashwagandha and maca, are responsible for these benefits. Top them off with "sprinkles" of your choice: Hemp hearts, chia seeds, goji berries, cacao nibs, shredded unsweetened coconut, and bee pollen are all wonderful options! 1 Earthfood per serving: ♥
Course Sweet Treats
Prep Time 5 minutes
Servings
servings
Ingredients
  • 1 cup pitted dates
  • 1/2 cup almond butter
  • 2 tbsp. unrefined extra virgin coconut oil, melted (but not hot)
  • 3 tbsp. raw cacao powder I like the Navitas brand!
  • 2 pinches Sea salt
  • 1/2 tsp. pure vanilla extract
  • 1 tbsp. ashwagandha powder I like the BareOrganics brand!
  • 1 tbsp. maca powder I like the Navitas brand!
Course Sweet Treats
Prep Time 5 minutes
Servings
servings
Ingredients
  • 1 cup pitted dates
  • 1/2 cup almond butter
  • 2 tbsp. unrefined extra virgin coconut oil, melted (but not hot)
  • 3 tbsp. raw cacao powder I like the Navitas brand!
  • 2 pinches Sea salt
  • 1/2 tsp. pure vanilla extract
  • 1 tbsp. ashwagandha powder I like the BareOrganics brand!
  • 1 tbsp. maca powder I like the Navitas brand!
Instructions
  1. Blend the dates in a food processor until they become a paste. You may have to stop the processor and scrape the sides a couple of times.
  2. Add the almond butter and coconut oil, and pulse until combined. Then add the remaining ingredients and pulse again until combined.
  3. Using wax paper or parchment, form the dough into a bar shape. Wrap well and freeze until firm (about one hour). Once set, slice into 15 squares and top them off with "sprinkles" of your choice: Hemp hearts, chia seeds, goji berries, cacao nibs, shredded unsweetened coconut, and bee pollen are all wonderful options!
  4. Store in an airtight container in the refrigerator or freezer.
Recipe Notes

Nutrition Facts per serving (one square): Calories: 90; Total Fat: 7 grams; Saturated Fat: 2 grams; Sodium: 20 mg; Potassium: 95 mg; Total Carbohydrate: 7 grams; Dietary Fiber: 2 grams; Net Carbohydrates: 5 grams; Sugar: 4 grams (0 grams added sugar); Protein: 2 grams

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Maple Pecan Pumpkin Muffins (flourless)

September 19th, 2018 | no comments

If you liked my recipe for Banana Walnut Breakfast Muffins from last week, you’ll adore these muffins too! They sport the same fudge-like texture (thanks to the addition of beans) and are also gluten and dairy-free.

This recipe uses gluten-free quick oats vs. quinoa flakes, canned pumpkin (not pumpkin pie filling) vs. bananas and pecans vs. walnuts. In addition, it uses pumpkin spice, which is essentially a blend of cinnamon, nutmeg, ginger and cloves.

Maple Pecan Pumpkin Muffins pair nicely with a veggie-loaded omelet or as an afternoon treat with a cup of pumpkin spice coffee (just sprinkle a few dashes of pumpkin spice into your coffee grounds before brewing). What a nice change of pace from plain old regular coffee!

Another shout out to Katie (www.chocolatecoveredkatie.com), as this recipe is modified from her Pumpkin Blender Muffins. 

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Maple Pecan Pumpkin Muffins (flourless)
A bean-based, flourless, and gluten/dairy-free muffin that pairs nicely with a veggie-loaded omelet or as an afternoon treat with a cup of pumpkin spice coffee (just sprinkle a few dashes of pumpkin spice into your coffee grounds before brewing). 1 Earthfood per serving: ♥
Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
  • 1/2 cup pumpkin puree I like the Farmer's Market brand
  • 1 15-oz can Cannellini or Great Northern beans, drained, rinsed and patted dry
  • 1/4 cup + 2.5 tbsp. pure maple syrup
  • 2 tsp. pure vanilla extract
  • 1/2 cup gluten-free quick oats, dry
  • 1/4 cup almond butter
  • 1/4 tsp. Sea salt
  • 1 3/4 tsp. ground cinnamon
  • 1/2 tsp. pumpkin spice
  • 3/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/2 cup chopped pecans
Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
  • 1/2 cup pumpkin puree I like the Farmer's Market brand
  • 1 15-oz can Cannellini or Great Northern beans, drained, rinsed and patted dry
  • 1/4 cup + 2.5 tbsp. pure maple syrup
  • 2 tsp. pure vanilla extract
  • 1/2 cup gluten-free quick oats, dry
  • 1/4 cup almond butter
  • 1/4 tsp. Sea salt
  • 1 3/4 tsp. ground cinnamon
  • 1/2 tsp. pumpkin spice
  • 3/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 350 F. Line nine muffin cups or grease with coconut oil.
  2. In a food processor, blend pumpkin through baking soda until smooth. Transfer to mixing bowl and stir in pecans.
  3. Pour batter into prepared muffin cups and smooth the tops with a butter knife. Bake 20 minutes. They will look underdone, but will firm up if you let them sit for 20 minutes or so.
Recipe Notes

Nutrition Facts per serving (1 muffin): Calories: 195; Total Fat: 9 grams; Saturated Fat: 0.8 grams; Sodium: 180 mg; Potassium: 230 mg; Total Carbohydrate: 25 grams; Dietary Fiber: 5 grams; Net Carbohydrates: 20 grams; Sugar: 10 grams (9 grams added sugar from maple syrup); Protein: 6 grams

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